9 CFR Subpart P - Definitions and Standards of Identity or Composition
- § 381.155 General.
- § 381.156 Poultry meat content standards for certain poultry products.
- § 381.157 Canned boned poultry and baby or geriatric food.
- § 381.158 Poultry dinners (frozen) and pies.
- § 381.159 Poultry rolls.
- § 381.160 (Kind) burgers; (Kind) patties.
- § 381.161 “(Kind) A La Kiev.”
- § 381.162 “(Kind) steak or fillet.”
- § 381.163 “(Kind) baked” or “(Kind) roasted.”
- § 381.164 “(Kind) barbecued.”
- § 381.165 “(Kind) barbecued prepared with moist heat.”
- § 381.166 Breaded products.
- § 381.167 Other poultry dishes and specialty items.
- § 381.168 Maximum percent of skin in certain poultry products.
- § 381.169 [Reserved]
- § 381.170 Standards for kinds and classes, and for cuts of raw poultry.
- § 381.171 Definition and standard for “Turkey Ham.”
- § 381.172 Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
- § 381.173 Mechanically Separated (Kind of Poultry).
- § 381.174 Limitations with respect to use of Mechanically Separated (Kind of Poultry).
The following state regulations pages link to this page.